A Modern Twist To Cooking With Freshwater Fish

We talk to the author of a new book that looks at new and different ways to prepare freshwater fish. Recipes include BBQ Northern with Cajun Fried Rice and Sunfish Pot Stickers. We also take a look at the history of fishing in the upper Great Lakes.

Here’s one of Keane’s recipes!

Walleye Cakes

Another classic Minnesota concoction that’s just too good not to make, and it couldn’t be more straightforward. It’s 90 percent walleye and 10 percent other stuff, which means big, fresh walleye flavor. Spiked with a little onion, a little chile, some fresh herbs, and a little lemon mayo, these fish cakes work great as an appetizer or even a main course, served alongside some nice roasted veggies or potatoes.

Serves 2–4

1/2 cup mayonnaise

Juice of 1/2 lemon

4 (4- to 6-ounce) skinless walleye

Fillets, cut into one-inch chunks

1/2 red onion, finely minced

1–2 Fresno chiles, finely minced

1 large egg yolk

2 tablespoons roughly

Chopped fresh tarragon

1 1/2 cups panko bread crumbs

1 cup vegetable oil

Stir together mayo and lemon juice. Season with salt and pepper and refrigerate until needed.

Place walleye, onion, chiles, egg yolk, and tarragon in a blender and pulse to combine. The mixture shouldn’t be perfectly smooth, but should come together easily. Form into about 8 (2-inch) patties. Refrigerate walleye cakes for at least 20 minutes. Dredge chilled cakes in panko and refrigerate for at least another 15 minutes.

Add vegetable oil to a skillet over medium-high heat. When oil is shimmering, add 4 fish cakes and cook until golden brown,about 2 to 3 minutes. Flip and cook for an additional 2 to 3 minutes. Drain cakes on a paper towel–lined plate. Repeat until all of the cakes have been cooked. Serve with a little lemon mayo and you’re golden!

Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by the Minnesota Historical Society Press. www.mnhspress.org